Savoring Tradition: Salty Pickle Making in an Iranian Countryside!

Join us in our vibrant Iranian village, where the sun bathes the landscape in golden hues. Today, while Mohammad tends to his tree-planting mission, I'm on a mission of my own-creating flavorful, crunchy pickles in our sunny garden.
Inspired by Mohammad's love for pickles, we've gathered these fresh veggies and aromatic additions. The key to our pickles? Lots of salt and a generous dash of white vinegar-70 grams of salt and half a cup of vinegar for every liter of boiled, cooled water.
🥕 Ingredients:
Celery
Cauliflower
Carrot
Cucumber
Beetroot
Garlic
Coriander seeds
Angelica
Chilly Peppers
Dry dills
Rosemary
🌞 Crafting the Pickles:
Wash and dry the veggies carefully.
Layer them into clean, dry jars with your favorite flavors and close the top of the jars tightly.
Your colorful pickles get ready after two weeks!
For a splash of color, add beetroot to some jars-watch them turn beautifully red.
Simple, easy, and oh-so-tasty, these pickles carry a nostalgic charm that resonates with Iranians. The sun, the garden, and the joy of pickle-making-all wrapped up in the delightful simplicity of village life. Come, savor the flavors of our village, bite by crunchy bite! 🍅🌿
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With heartfelt gratitude
Parastoo and Mohammad 🌸
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t of our journey so far:
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